FYI, this delicious cannerific post has been brought to you by Cans Get You Cooking as part of the Mom It Forward Blogger Network.
At one time I fancied myself a cross between Martha Stewart and Betty Crocker. I did a lot of DIY projects, a little crafty, and cooked and baked frequently. I imagined I was a…. Super Mom.
Don’t worry, it didn’t last long. Reality set in. Oh, I am Super Mom to my son and in my own mind, but in reality, I know that I’m far from it. But I’m okay with that. No woman is a super mom, in my humble opinion. You can’t give 100% to every aspect of your life. It’s just not possible. We can make people think we are though… if we’re smart.
I love cooking, but don’t have the time to prepare and cook a made from scratch four course meal. Heck, I don’t have time to make a one-course meal. Or that’s the way it seems most days.
Thank goodness for cans!
By cans I mean can vegetables and fruits. My “cantry” (what I loving refer to my pantry as) is full of cans. Because ‘cans get you cooking’ Am I right? Well if it were not for canned foods, I would never cook at home, anymore. Canned foods are my lifesavers.
The canned food sections of Kroger and Ingles (the two grocery stores I frequent most) are my best friends. really. Don’t get me wrong I love getting fresh fruits and veggies in the summer, thanks to my f-i-l, but we are on the go so much that fresh fruits and veggies end up going bad on me.
Did you know the can is one of the best ways to get food from the farm to your family’s table? It really is… the canning process locks in foods’ freshness, nutrients and freshness, and delicious flavor when at the peak of ripeness, just hours after picking. It’s field to sealed! You can’t beat that. This means I can serve canned foods anytime with confidence.
How else could I make pumpkin pie in June?
I love pumpkin pie, but if I had to wait for fresh pumpkin to make it, well, I would only be able to bake a pumpkin pie in the fall. That don’t fly with me.
Because I keep my ‘cantry’ stocked with canned food, I can have a delicious pumpkin pie anytime I want.
Which is exactly what I did last week. Yay, baby… pumpkin pie in June.
I admit, I do make a bit more elaborate pumpkin pie in the fall, but this super easy pumpkin pie recipe can’t be beat for a quick anytime pie:
|Easy Pumpkin Pie||
- 1 15 oz. can Libby’s 100% Pure Pumpkin
- 1 12 oz. can CARNATION Evaporated Milk
- 1/4 c. sugar
- 1 tsp. Allspice
- 1 9in. unbaked pie shell
- Preheat oven to 425.
- Mix all ingredients and pour into pie shell.
- Bake for 15 minutes and then turn oven down to 350 and continue baking for 40-50 more minutes or until knife inserted into center comes out clean.
- Let cool for 2 hours.
- Serve immediately or refrigerate.
Honestly, I got tired of wasting food. Evidently I’m not alone, because 73% of Americans throw away spoiled fruits and vegetables on average two times a week. That’s a shame. Thanks to cans, we don’t have to let nature’s bounty go to waste.
Do cans get you cooking? I’d love to hear what cans are in your
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Disclosure: I received compensation for this post but all opinions are 100% my own and may differ from yours. I will only endorse companies, products and services that I believe, based on my own experiences, are worthy of endorsement. I’m proud to be a #cansgetyoucooking Canbassador!